Pin to Board The first time I made fattoush, I completely forgot about the bread until the last possible second. Now I plan the whole meal around those golden croutons, and honestly, they are the best part. This version with blood oranges and halloumi came together on a whim when winter citrus was everywhere but I was craving something fresh and bright.
I served this at a dinner party last February, right when everyone was tired of heavy winter food. The way the oranges looked against the dark greens and golden cheese made the table feel instantly festive, and my friend who claims to hate salads went back for seconds.
Ingredients
- 200 g halloumi cheese: Slice it slightly thicker than you think you should so it gets a nice golden crust without drying out
- 2 blood oranges: The color is stunning and they are naturally sweeter than regular oranges
- 200 g mixed salad greens: I love the combination of peppery arugula, fresh mint, and crisp romaine
- 1/2 cucumber: English or Persian cucumbers work best since they have fewer seeds
- 200 g cherry tomatoes: Look for ones that still have their green shoulders attached
- 4 radishes: Thinly sliced they add this gorgeous pink color and satisfying crunch
- 1 small red onion: Soak the slices in ice water for 10 minutes to tame the bite
- 2 thick slices sourdough bread: Day old bread actually works better since it crisps up beautifully
- 3 tbsp extra virgin olive oil: Use your best one since it is the base of the dressing
- 1 tbsp fresh lemon juice: Bright and essential for cutting through the rich cheese
- 1 tbsp red wine vinegar: Adds depth and tang
- 1 tsp ground sumac: This is the secret ingredient that makes it taste authentically Middle Eastern
- 1 tsp pomegranate molasses: Look for this at Middle Eastern markets, it adds incredible complexity
Instructions
- Crisp the sourdough:
- Toss those bread cubes with olive oil and salt, then spread them on a baking sheet in a single layer so they crisp evenly
- Whisk the dressing:
- Combine everything in a small bowl and let it sit while you prep the vegetables so the flavors meld
- Fry the halloumi:
- Get your pan good and hot so the cheese develops a gorgeous golden crust without sticking
- Build the salad:
- Layer the greens and vegetables in a large bowl, leaving room for all the pretty toppings
- Assemble and serve:
- Arrange the oranges and warm halloumi on top so everyone can see how beautiful it is before you toss
Pin to Board 
Pin to Board This salad has become my go to for nights when we want something that feels light but still satisfying. There is something about the combination of warm salty cheese and cool citrus that makes the whole table quiet down.
Timing is Everything
Work efficiently so the halloumi is still warm when it hits the greens. I fry the cheese last, right before I am ready to serve, because that contrast of temperatures is what makes each bite exciting.
Slicing the Oranges
Cut off the top and bottom of each orange, then slice away the peel and white pith following the curve of the fruit. Slice them into rounds crosswise so you get those beautiful车轮 shapes that show off the gorgeous color.
Making it Your Own
Once you have the basic formula down, this salad welcomes all sorts of variations. The key is keeping that balance of crisp, creamy, tart, and sweet in every single bowl.
- Try grilled peaches in summer when blood oranges are out of season
- Add a handful of toasted pine nuts or walnuts for extra richness
- Throw in some pitted Kalamata olives for a braky punch
Pin to Board 
Pin to Board There is something so satisfying about a salad that feels complete and substantial. I hope this brings as much joy to your table as it has to mine.
Common Questions
- → Can I make this ahead of time?
Prepare components separately in advance. Store halloumi, dressing, and croutons in airtight containers. Assemble just before serving to maintain texture and prevent sogginess.
- → What can I substitute for halloumi?
Grilled paneer, firm feta, or extra-firm tofu work well. For vegan options, try marinated grilled tofu or vegan feta cheese alternatives.
- → How do I prevent the croutons from getting soggy?
Bake until completely crisp and golden. Cool completely before storing. Add to salad just before serving or serve croutons on the side.
- → Can I use regular oranges instead of blood oranges?
Yes, navel oranges or Cara Cara oranges make excellent substitutes. Blood oranges add beautiful color and slightly berry-like notes, but regular oranges work perfectly.
- → Is sumac necessary for the dressing?
Sumac provides authentic tangy flavor and gorgeous color. If unavailable, substitute with extra lemon juice and a pinch of paprika for color, though the flavor profile will change slightly.
- → How long does the dressing keep?
The sumac vinaigrette stays fresh in the refrigerator for up to one week. Shake well before using as ingredients may separate naturally.